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If you’ve ever wanted apple pie and cinnamon rolls in the same bite, these apple pie cinnamon rolls are the answer. Soft, fluffy dough gets swirled with apple pie filling, brown sugar, and cinnamon, then topped with a rich cream cheese icing. They’re cozy, decadent, and absolutely perfect for fall breakfasts, holiday brunch, or anytime you need a little comfort in the kitchen.
At my house, these rolls don’t last long. The apples bake up tender, the cinnamon sugar caramelizes just right, and that cream cheese icing drips into every warm swirl. It’s like a hug on a plate — and yes, everyone goes back for seconds. Pair them with a cup of coffee and you’ve got the best breakfast-meets-dessert mash-up.
If your family loves cozy breakfast bakes — whether it’s my cinnamon roll casserole, a sweet blueberry coffee cake, or a savory Pioneer Woman breakfast casserole — these apple pie cinnamon rolls are bound to be your next favorite.
Why This Recipe Works
- Apple Pie Twist: Combines two classic desserts into one cozy, crowd-pleasing treat.
- Soft & Fluffy Dough: A patient rise and gentle shaping prevent dense or tough rolls.
- Balanced Sweetness: Apple pie filling is already sweet — reduce the brown sugar to ¼–⅓ cup if you’d like a less-sugary bite.
- Made for Sharing: Bakes up 12 rolls, perfect for brunches, holidays, or gifting.
Before You Start
✨ Measure Flour Carefully: Climate and technique matter! Spoon and level your flour instead of scooping to avoid adding too much, which can lead to dense dough.
✨ Check Your Yeast: Expired yeast = flat rolls. If your dough doesn’t rise, the yeast may be dead, or your milk mixture was too hot and burned it (keep it under 110°F).
✨ Warm, Not Hot: A thermometer takes the guesswork out of warming the milk and butter mixture.
✨ Slice Neatly: Use dental floss instead of a knife to cut perfect spirals without squishing the dough.
✨ Don’t Rush the Rise: Let the dough double in size. This is key for soft, fluffy rolls.
Ingredients for Apple Pie Cinnamon Rolls
(Notes only on ingredients that need extra explanation — the full list is in the recipe card.)
- All-Purpose Flour: You’ll need 4–4 ½ cups. Humidity can affect flour absorption, so add slowly until the dough is soft but not sticky. Spoon-and-level measuring is key to avoid dry dough.
- Yeast: One packet of active dry yeast (2 ¼ tsp or 7 g).
- Milk: 2% milk works best. Warm it to 110°F — any hotter will kill the yeast.
- Apple Pie Filling: A 20-ounce can, chopped into small pieces if the apples are large.
- Brown Sugar: Adds caramel richness. (⭐ See sweetness tip below.)
- Cream Cheese: Softened for smooth icing.
⭐ Pro Tips for the Best Apple Pie Cinnamon Rolls
⭐ Sweetness Check: Apple pie filling is already sweet! For balance, reduce the brown sugar in the filling to ¼–⅓ cup instead of ½ cup.
⭐ Give Dough Room: Don’t roll the log too tightly — the dough needs space to expand while baking. If the rolls pop up in the pan, they were rolled too snugly.
⭐ Alternate Shaping Tip: Instead of cutting the dough into strips and rolling each one individually, roll the whole rectangle up jelly-roll style into one big log. Slice into 12 even rolls with plain, unflavored dental floss or a serrated knife. It’s quicker, less messy, and gives you beautifully even spirals.
⭐Clean Cuts (if using the jelly-roll method): For picture-perfect spirals, use plain, unflavored dental floss. It slices cleanly without squishing the dough. (Avoid waxed or flavored floss, which can leave a residue or odd taste.)
⭐ Done Test: Rolls are ready when they’re golden, sound hollow when tapped, and pull apart easily without any doughy centers. If they still look gooey in the middle, bake another 5 minutes.
How To Make Apple Pie Cinnamon Rolls
Storing + Reheating + Freezing + Make-Ahead Tips
- Storing: Keep leftovers covered at room temperature for up to 2–3 days, or in the fridge for up to 4 days. If uncovered, they’ll dry out quickly.
- Reheating: Enjoy them warm or at room temperature. To reheat, microwave a single roll for 10–15 seconds (any longer and the icing will melt right off). Larger portions can be covered with foil and warmed in a 350°F (177ºC) oven for 15–20 minutes.
- Freezing: Not recommended — the texture can dry out and thaw unevenly.
- Make-Ahead: Assemble the rolls in the pan, cover, and refrigerate for 1–2 days before baking. Let them come to room temperature and rise for 30–40 minutes before baking. Perfect when prepping for a party or holiday brunch.
- Food Safety: If you’d like more info on food safety, check out this link.
Frequently Asked Questions
How do I adjust for super-sweet apple pie filling?
If your apple pie filling is especially sugary, reduce the brown sugar in the filling to ¼–⅓ cup. This small adjustment keeps the flavor balanced without affecting texture.
Why didn’t my dough rise?
The two most common culprits are inactive yeast or overheated milk. Always check that your yeast is fresh (not expired), and use a thermometer to keep the milk mixture under 110°F. Too much flour can also weigh down the dough, so add flour gradually until the dough is soft but still slightly tacky.
How do I measure flour correctly?
Humidity and technique matter! For best results without a scale, spoon and level: fluff the flour, spoon it into your measuring cup, then level with a straight edge. Scooping directly packs the flour and can leave you with a dense, dry dough.
How do I know when the cinnamon rolls are done?
Look for rolls that are golden brown, puffy, and shiny. Tap the top gently — they should sound hollow. You can also pull one roll gently from another; if the doughy center still looks gooey, bake for 5 more minutes.
What’s the best way to slice the rolls without squishing them?
I swear by plain, unflavored, unwaxed dental floss — it slides right through and keeps the spirals neat. No floss on hand? A serrated knife works too.
Should I eat them warm or cold?
Either works, but they’re heavenly warm. I like to microwave a leftover roll for 10–15 seconds so it softens just enough without melting off the icing.
Can I make these ahead of time?
Yes! Assemble the rolls, cover tightly, and refrigerate overnight. Let them rise at room temp for 30–40 minutes before baking. This makes them perfect for brunches or holiday mornings.
Can I freeze apple pie cinnamon rolls?
I don’t recommend freezing baked rolls — they tend to dry out. Instead, prep them ahead and refrigerate before baking, or freeze unbaked rolls (without filling) if you’d like a longer make-ahead option.
Pro Tip for Advanced Bakers:
For even lighter dough, consider an overnight cold rise in the refrigerator after the first proof. The slower fermentation develops deeper flavor and makes the dough easier to handle.
Apple Pie Cinnamon Rolls for Brunch
Make these rolls the sweet centerpiece of your brunch table, then round things out with savory favorites, cozy casseroles, and something fresh:
Savory Bites:
- Million Dollar Bacon: sticky, caramelized, and a little bit spicy — the perfect salty-sweet balance.
- Bisquick Sausage Balls: cheesy, tender, and always the first thing to disappear.
- Bacon Wrapped Smokies: smoky, sweet, and so addictive you’ll want to double the batch.
Hearty Potatoes & Casseroles:
- Country Potatoes: crispy, golden, and made right in a stovetop skillet — a classic, easy brunch side.
- Tater Tot Breakfast Casserole: golden, crispy tots baked into a hearty, cheesy dish that feeds a crowd.
- Croissant Breakfast Casserole: buttery layers with eggs and cheese for a dish that feels a little fancy but is secretly simple.
- Hashbrown Casserole: creamy, cheesy, and nostalgic — comfort food that’s always a hit.
Fresh & Fruity:
- Strawberry Spinach Salad: fresh greens, juicy berries, and a light dressing to brighten the table.
- Creamy Fruit Salad: nostalgic, colorful, and sweet — a brunch classic that feels right at home.
- Ambrosia Salad: fluffy, fruity, and fun for a retro twist that pairs perfectly with cinnamon rolls.
Fun Twists:
-
McGriddle Bites: that iconic sweet-and-savory flavor packed into bite-sized little muffins.
Sweet + Savory Brunch Ideas to Try Next
Bring even more comfort to your brunch table with these easy and impressive favorites:
- Crockpot Breakfast Casserole: The ultimate set-it-and-forget-it brunch bake, loaded with eggs, cheese, and potatoes, all slow-cooked to perfection.
- Bisquick Coffee Cake: A tender, cinnamon-swirled coffee cake that couldn’t be easier to make with pantry staples.
- Spinach Mushroom Quiche: Light, savory, and elegant — perfect with a side salad or fruit.
- Easy Breakfast Casserole: A hearty, make-ahead classic that feeds a crowd without fuss.
- Goat Cheese and Prosciutto Breakfast Casserole: Rich, savory, and a little bit fancy, with layers of creamy goat cheese and salty prosciutto.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Apple Pie Cinnamon Rolls
Ingredients
For The Dough:
- 4-4 1/2 cups all-purpose flour (480-540g), divided
- 2 1/4 teaspoons dry active yeast
- 1/2 teaspoon salt
- 1 1/2 cups 2% milk
- 1/4 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter
For The Filling:
- 1 (20-ounce) can apple pie filling
- 1 teaspoon cinnamon
- 1/2 cup light brown sugar packed
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
For The Icing:
- 1/2 cup cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-2 tablespoons 2% milk as needed to thin out the icing
Instructions
For The Dough:
- In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), stir together 2 cups of flour, the yeast (2 1/4 teaspoons), and salt (1/2 teaspoon). Set aside.
- In a small saucepan over medium-low heat, warm the milk (1 1/2 cups), sugar (1/4 cup), and butter (1/4 cup) until the butter is just starting to melt and the mixture reaches about 110°F (warm but not hot to the touch). Stir to dissolve the sugar.
- Use a spatula or whisk to incorporate sugar with the milk and allow the butter to start melting. Warm the butter mixture no higher than 110°F (43°C) (Note: It should be warm but not hot. If the temperature is higher than 110°F (43ºC), the yeast can burn and your dough won’t rise.
- Once the milk mixture has come to temperature and the butter is just starting to melt, (you can check the temperature with a thermometer) pour the mixture into the bowl with the flour. If using a stand mixer, use the dough hook and stir to combine. You’ll need to stop and use a spatula to scrape the edges and bottom of the bowl to allow all of the flour to become fully incorporated into the milk. The mixture will be wet at this point.
- Mix the dough on medium speed, adding 1/4 cup of the flour at a time until all of the flour is added and the dough is pulling away from the sides of the bowl. (Note: Slowly incorporating the flour will result in a softer dough and will prevent you from adding too much flour. See notes about flour measurements.)
- Once the dough has formed, turn it out onto a lightly floured surface and shape it into a ball. Grease a large mixing bowl with nonstick baking spray or a drizzle of oil and place the dough into the bowl.
- Cover with plastic wrap or a kitchen towel and allow it to rise until the dough has doubled in size (about 1 ½ hours).
- When the dough has doubled in size, grease a 9x13 casserole dish with nonstick cooking spray and set aside. (Note: If food tends to stick to your casserole dish, you can add a layer of parchment paper to the bottom of your casserole dish).
For The Filling:
- In a medium-sized bowl, use a spoon or rubber spatula to combine the cinnamon (1 teaspoon), brown sugar (1/2 cup) and salt (1/2 teaspoon).
- Add the apple pie filling (1 can) and stir to fully combine and set aside. If your apple pie filling has sliced apples instead of diced, use a pair of kitchen shears to cut the apples into small pieces. Flour your surface to prevent sticking and turn the dough out, sprinkling more flour onto the top of the dough.
- Using a rolling pin, roll the dough into a large rectangle about ¼ inch thick and slightly larger than double the size of your casserole dish.
- Use a pastry brush to brush the dough with the melted butter (1/4 cup).
- Spoon the apple pie filling mixture onto the rolled out dough. Using a spatula, evenly distribute the filling so there’s a thin layer over the entire dough.
- Preheat the oven to 350°F (177ºC).
- Using a pizza cutter, cut the dough into 12 even strips and roll them up to make 12 even rolls. Transfer the rolls into your prepared baking dish. Cover the dish with a piece of plastic wrap or a damp towel and allow it to sit for 30 minutes.
- Bake in the preheated oven for 35-40 minutes or until golden brown. When baked, remove the dish and place it on a wire baking rack and allow to cool for 20 minutes before icing.
Make The Icing:
- Using a stand mixer with the paddle attachment, add the softened cream cheese (1/2 cup), butter (1/4 cup), powdered sugar (2 1/2 cups), and vanilla extract (1/2 teaspoon), and mix for 3 minutes until well combined and fluffy. Spoon the icing over the top of the apple pie cinnamon rolls, and serve.
Notes
- Sweetness Check: Apple pie filling is already sweet! For balance, reduce the brown sugar in the filling to ¼–⅓ cup instead of ½ cup.
- Give Dough Room: Don’t roll the log too tightly — the dough needs space to expand while baking. If the rolls pop up in the pan, they were rolled too snugly.
- Alternate Shaping Tip: Instead of cutting the dough into strips and rolling each one individually, roll the whole rectangle up jelly-roll style into one big log. Slice into 12 even rolls with plain, unflavored dental floss or a serrated knife. It’s quicker, less messy, and gives you beautifully even spirals.
- Clean Cuts (if using the jelly-roll method): For picture-perfect spirals, use plain, unflavored dental floss. It slices cleanly without squishing the dough. (Avoid waxed or flavored floss, which can leave a residue or odd taste.)
- Done Test: Rolls are ready when they’re golden, sound hollow when tapped, and pull apart easily without any doughy centers. If they still look gooey in the middle, bake another 5 minutes.
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